Loaded Pumpkin Scones
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Ingredients
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/3 cup sugar
- 1 stick cold butter (cut into small pieces)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 cup pecans
- 1/2 cup currants (or raisins)
- 1/4 cup crystallized ginger
- 2 Large eggs
- 3/4 cups heavy cream (or sour cream)
- 1/2 can pumpkin puree (about 1 cup)
Directions
| Step 1 | |
 Preheat oven to 375F While oven is heating toast pecans for 7-8 minutes until they are fragrant and toasted Let pecans cool then roughly chop in food processor, or on a board | |
| Step 2 | |
 Mix flour, baking powder, spices, sugar and salt Beat eggs and add cream together Add butter and cut into flour until it resembles coarse meal | |
| Step 3 | |
 Add egg mixture and pumpkin, and mix until just combined Add pecans, currants and ginger Scoop into eight scones Bake 18-20 minutes until tops are golden brown, and a toothpick inserted comes out clean | |